Sangria is one of the very first cocktails (mixed drinks?) I ever fell in love with. My very first was probably Sprite and Malibu… but there’s really no reason to go into that too in-depth. 😉

I think part of the appeal of sangria is how easy it is to make, and also that it’s super fun to make for a group. The summer of 2008 will always make me think of picnics and sangria, as that’s what a big group of my friends and I would do almost every weekend. Back then I usually made something that involved a full-bodied red wine (like a Rioja, Malbec, or Cabernet), orange juice, brandy, and then a bunch of cut up pieces of fruit or berries. It would end up being sweet, but not overly so, and eating the fruit after your drink was gone was pretty much just as good – basically an adult equivalent of getting a prize in your cereal box. It’s a win, win!

This version is quite a bit lighter, as we’re gonna blend some things together with ice to get a fun slushy consistency. And were going to use Rose and Moscato wines, which is quite a bit different from most traditional sangria recipes. The result is a fruity, refreshing, and light version of one of my old favorites.

Pineapple and Moscato Sangria, serves 1-2

The directions to make either of these is the same. In a good blender, combine the frozen fruit, ice, wine, and rum. Blend until it’s slushy and no big chunks of ice remain. Pour into a tall glass, squeeze on a little lime juice and garnish with mint.

If you choose to make only one of these, then the above measurements will make one serving. If you make both, you can divide so that you have two servings, each getting a taste of both versions.